Follow our racing and travel adventures, while enjoying local foods and eating healthy. Also, check out how I prepare meals for races while on the road. It's easier than you think and can still be enjoyable and fun!

Tuesday, May 31, 2011

I know, I know it has been way too long! I am finally reorganized and cooking creatively. It gets so easy to eat the same meals over and over, and when you throw weekend travel into the mix you go for simplicity...aka BORING! Instead of boring you with yet another chicken, vegetable, and whole grain week...I am stepping it up!

This week has started my dive into new and creative breakfasts for Paul. I wanted to find an egg dish, of sorts, that was loaded with protein and flavor. It took the meshing of a few recipes, but I think I did well. Paul and Kristen (who got a few slices today) will have to let me know their thoughts :)

In a pan over medium/high heat, heat onions until translucent. Add in spinach and mix until wilted. Add in artichoke hearts and red peppers. Mix until heated through. Season to taste. Take off burner to cool slightly.

In the meantime, whisk eggs. Continue whisking adding flour, baking powder, and then slowly the milk until well mixed and airy.

Add the onion/spinach/etc mixture to the egg mixture.

Pour into the prepared pie dish. Add the crumbled goat cheese to the top and then the parmesan.

Bake for 20-25 min, until lightly browned around the edges and quiche is set. Cool and serve. Can be stored for 5 days!

Wednesday, May 4, 2011

With the return of winter like weather on Monday, I thought I would give the house one last taste of winter food. So, I decided to make a roast with sweet potatoes. Traditionally a roast is made with a fatty chuck roast, but I went with a very lean sirloin tip. It actually turned out just as moist as desired, and warmed the house with a last taste of cool weather (hopefully).

Place sliced onion in crock-pot and top with sweet potatoes. Place the roast on top of the vegetables. Mix together water, wine, bouillon, celery seed, herbs, and pepper; and pour over roast. Cover and cook on low for 8 hrs. or on high for 4 hrs. Or, if preparing in the oven, place in a 200-250 degree oven for 4 hours.

Paul has requested that I stop making variations of my oatmeal cookies, the last ones were cranberry/apple (same recipe from below). He was eating cookies every night, and each batch was disappearing faster than the previous one. I'll have to come up with some less appetizing to him :)